Food Services Chef Shelly Orozco-Marrs‘ recipe for seared duck with pancetta and chevre polenta, thyme butter carrots, sautéed arugula and spiced Madeira cherry earned a silver medal last month in the 2013 National Association of College and University Food Services Southern Region Culinary Challenge at Texas Tech University in Lubbock, Texas.
Orozco-Marrs was one of six chefs selected to compete at the regional level. This was the 13th regional NACUFS competition in which a UGA Food Services chef has competed. The university has had a chef selected every year since 2001.
